In My Kitchen, May 2018. One Cup of Nostalgia

I’ve been procrastinating over this month’s In My Kitchen, concerned that my posts are becoming repetitive and barely newsworthy. I buy very few new¬†products or gizmos: my tastes are simple. My pantry is full of staples that complement things from my garden. My freezer stores the fruit bounty from summer. I bake bread and a weekly cake or dessert. My home cooking is the antithesis of restaurant cooking: I no longer aspire to cook that way. It is informed by the simplicity of cucina povera, Italian country cooking of the past, along with that of¬†Roman trattorie and is becoming more frugal as time passes. And as for things, lovely kitchen things, I’m in the process of de-cluttering and reducing, not gathering more.

Today’s salad pick.

But I’m not quite ready to throw in the IMK towel yet. In My Kitchen has been a part of my blog repertoire for more than four years, providing at least one platform of discipline in my untidy life. When I look back at my old posts, I see some recurring themes and plenty of growth. My first IMK, written in December 2013, concerned decor and green kitchen ware. Back then, I had a two-year old to cook with, (not for- Daisy has always participated in the kitchen) and during those earlier years, a tribe of young grandchildren spent hours in my kitchen, licking spoons and making concoctions, cranking fresh pasta, asking for their favourite barley soup or begging for flathead fish. They’ve featured in some of my old posts, especially Daisy, my little cheffa whose sense of taste and smell developed in my kitchen and herb garden. How I miss those years: required school attendance has a lot to answer for!

New sourdough kid in my kitchen.

The fine art of sourdough bread making came along when Celia, of Fig Jam and Lime Cordial, sent me my first packet of dehydrated starter in June 2014. Most of you are familiar with Celia’s generous spirit: she is responsible for perhaps thousands of sourdough home bakers around the world today. Now she’s leading the way in campaigning against waste and plastic in a gentle, non proselytising way. Teaching not preaching.

Yesterdays pick. May 6, 2018. Radicchio, rugola, curly endive, green cicoria. Parsley, wild fennel, dill, red basil, borlotti beans ( 4 kilos) Roma tomatoes, late Adelaide tomatoes, yellow pear tomatoes, zucchini. cucumber, snake beans. I love my garden and she loves me.

When I look back on posts featuring my early sourdough loaves, I have to laugh-they looked so odd and yet they tasted OK. These days, with better technique and the understanding of how dough behaves in my kitchen and overnight in my fridge, my loaves look much better and taste really good: it is a passionate pastime that takes commitment. Somewhere along the way, I met Maree, first through this forum on her occasional blog and more recently through her facebook site, Simply Sourdough Trafalgar¬†which includes regular updates of her latest loaves. Maree’s sourdough bread is wonderfully enticing, she is a sourdough artist. Talk about bread porn! Her experimentation with hand- milled grains is inspiring, as is her energy,¬† running a small bakery and teaching sourdough bread classes. My entry into the sourdough baking community began right here in this very forum, for which I am eternally grateful. These days, I also enjoy passing on this skill to others. I recently spent a week at Peter’s place in Far North Queensland. We spent a few days playing with sourdough, adapting it to his humid climate, and making home-made yoghurt and cheese together. Now he is totally obsessed, baking bread like a banshee and churning out fabulous labneh. His first herby labneh came about from one of his stuffed up yoghurt attempts. It’s the best labneh I’ve ever tasted. Peter, like me, wastes nothing. We are kindred souls in the kitchen. Now he makes all these goodies for his B&B.¬†¬†How good is that? Thanks Peter and Steve for your amazing hospitality and enthusiasm for life.

Frugal is nice. Cicoria well cooked, with garlic, olive oil, chilli and white polenta. In a Roman trattoria, you might find this green alongside some form of protein. I like bitter leaves straight up, a challenge for some.

And so back to my kitchen this month. What’s happening? Red and pink things are pouring into the kitchen from my garden, begging to be cooked into simple dishes and not wasted. Crunchy and bitter radicchio leaves, my favourite salad ingredient of all time, are picked daily, washed and popped into ziplock bags. ( yes, heavy-duty plastic bags that get washed over and over and seem perfect for maintaining crunchy salad leaves ). Pink scribbled borlotti beans ripened all at once this week, some to cook now, some to store, and some to pop aside for next year’s planting, dark red frilly mizuna leaves, tasting a lot like wasabi, tomatoes galore still in early May, chillis to dry for the year, to crush and make into hot chilli oil, the first new red radishes, and plenty of green things too.

All ripe at once, the borlotti of May
Where’s Daisy when I need her to shell?

For those of you who love Radicchio and have a vegetable garden, may I just mention that once radicchio acclimatises to your environment, you will have it for life. Let the bee attracting blue flowers go to seed after summer. The hard bullet like seeds will fly about and become little radicchio at just the right time. Mine pop up everywhere and some of the best ones grow between cracks in the paths. Look underneath the large green leaves for pups. Elongated Treviso leaves like to hide in the dark, producing delicate white and pink crunchy leaves. Pull out a small cluster and another one will appear in its place. So colourful, bitter and bounteous, they make me want to sing like Michael Hutchence. They only need a grind of salt, a drizzle of new oil and a drop or two of balsamic.

Routines and rituals are precious in my morning kitchen. While the bread bakes, I roughly chop up a pile of vegetables and herbs to add to the bottom rack of the oven. It’s a shame to waste all that stored heat.¬†My stock mix includes carrots, onions, garlic, small tomatoes, dark fleshed mushrooms that need using up, mushroom stems, torn bay leaves, a sage leaf and a branch of thyme. These are all glossed with a little EV olive oil and baked for 20 minutes or so. Once caramelised, they come out of the oven and into a stove top pot, along with a little chopped celery, parsley stalks, and two litres of water. After cooking steadily for 25 minutes or so, the stock is strained off and popped into a jar for later use. This is a super rich stock with a deep colour, the smell permeating the kitchen.

Stock ingredients baked before simmering.

If we don’t have soup for lunch, we’re bound to have pasta. This one, Maccheroni Rigati, is coated with a rich tasting creamy red capsicum pesto. Recipe here. The sauce is also wonderful spooned under a nice wedge of grilled fish.

Maccheroni rigati con pesto di peperoni rossi.

Thanks Sherry, at Sherry’s Pickings, for inviting participation in this series. If you wish to join in, follow the link and add your own kitchen story.

 

In My Kitchen, November 2017

Although I’m now in Italy and have a handsome little kitchen in my apartment in Pavia, there has been little time to use it, except for a quick breakfast. One of the oddities of the Italian kitchen is the lack of toaster: the typical home breakfast consists of coffee and sweet biscuits. No wonder lunch is so important to the Italians. So this month, I’m stepping back into my last kitchen of two weeks ago in France. Located in¬†P√©zenas, in¬†Languedoc- Rousillon in the south, the house was built in the 15th century and was located right inside the doors of the old city. Old buildings are initially very charming and romantic to the Australian eye but after a week or so, the lack of light became noticeable and I imagine this would be quite disheartening in winter. Despite this, I always got a thrill opening the large wooden door on the street and entering the cold stone courtyard to climb this ancient spiral staircase.

Stairway to  apartment in Pezenas, South of France.
Inside the cold courtyard, leading to my French kitchen.

The kitchen, although tiny, was very functional. I wouldn’t mind slipping this antique copper soup ladle into my handbag!

Antique copper soup ladle, Pezenas kitchen.

P√©zenas is close to the sea. Every day, the market square oyster sheds opened for business. We managed to consume a few dozen while staying there. Freshly shucked by the man in the shed, served with a squeeze of lemon and some pan complet, –¬†another speedy meal made(!) in my French kitchen.

More oysters, the best from Pézenas. An acquired taste for some.
First floor window onto little medieval lane, and oysters. Pézenas. The bells are ringing all over the town. Lunchtime.

Plenty of wine found its way into our kitchen. We developed a taste for rosé wine: so much drier than the Australian rosé and so pleasant for lunch.

Another day, another rosé

Occasionally a nice white was discovered, especially on the day I made a tray of crumbed Coquilles Saint Jacques. Scallops are also plentiful here and are always sold on the shell.

White wine and scallops

I’ve been following the trail of the Camino of Santiago ( St Jacques) as we travelled across France. A pilgrim village is easily recognised by the sign of the scallop shells on the walls of cheap hostels or embedded in brass along the footpaths. When I’m at home, I keep the shells and reuse them as fresh scallop meat is more readily available off the shell. The shells always remind me of Santiago de Compostela.

The sign of the pilgrim.

One of the other quick dishes I’ve made in all my French kitchens is so simple it’s worth noting here. Grab some perfectly ripe figs, put them in an ovenproof dish with a good amount of honey, and bake for 10 minutes or so in a hot oven. While they’re cooking, shell some fresh walnuts and toss in a pan to toast, then add them to the baked figs. Serve with cr√®me fra√ģche. The success of this instant sweet depends on the quality of the honey. Jean Pierre gave us a pot of his own honey back in Monpazier. It is aromatic and floral, similar to Tasmanian Leatherwood.

Baked figs, honey, walnuts. Voila.

The local market at Pézenas was full of treasure from the South. More Mediterranean goods were on offer than the markets in Dordogne.

Olives and capers, Pezenas market.

Thanks Sherry, once again, for hosting this series. You can find other kitchen posts at Sherry’s Pickings.

In My Kitchen, March 2017

In my kitchen, I am surrounded by summer’s bounty, despite the seasonal peculiarities. The tomato crop has been ordinary: most people who live in, or near, Melbourne are complaining. There will be no passata making day for us in 2017. The zucchini and cucumbers have also been slow, but are now getting a new life with a dry, warm autumn. I am quite happy with the trade-off, with abundant plum, blackberry and fig crops this year, the seasonal surprises in my kitchen.

First bowl of blackberries. They are flushing every week.
First bowl of blackberries. A flush every week.
Today's garden pick
Today’s garden pick . Some will go on top of a pizza.
Pizza 5 Tesori
Pizza Cinque Tesori

Today’s ‘Five Treasure Pizza’ includes yellow pear tomatoes, cherry tomatoes, grilled baby zucchini, finely sliced red onion, and a handful of shrimp, scattered with tiny Greek basil leaves. This week’s dough was based on a mix of doppio zero white flour ( tipo ’00’) and a small proportion ( 50 g) of wholemeal spelt to give the dough a little more body. I like yeasted pizza more than sourdough, with long rises in the fridge, ( up to three days) making it even better.

bread-lot

I am trying to vary my bread flavours and methods, and have been inspired by Maree’s new facebook group, dedicated to Sourdough making. The sourdough loaves above were loosely based on a recipe from the Bourke Street Bakery Cookbook, and includes 60% wholemeal spelt. I like these nutty loaves, especially with soft blue cheese or zucchini pickle. The loaves below are my “Stand By Your Fam” high hydration loaves courtesy of Celia.¬†I can now make these everyday loaves on autopilot, made in the evening, put to sleep for 8 hours or more, then shaped into loaves in the morning. These are favoured by the man and the extended family, with 75% baker’s white and 25% wholemeal.

Stand by your fam sourdough loaves.
Stand by your fam sourdough loaves.

A quick summer dish, spaghetti al nero di seppia, (squid ink spaghetti), is topped with a good commercial mix of seafood marinara, cherry tomatoes, garlic, olive oil and torn basil. The black pasta by Molisana is surprisingly good. Thanks Signorina at Napoli Restaurant Alert for reminding me about this pasta last month.

A quick Spagetti marinara
A quick Spaghetti marinara

I made these preserved lemons back in December. They have provided a lemon boost to many a dish this summer, especially given that lemons have been scarce, in contrast to limes which are now common place.

Preserved lemons, bridging the lemon gap.
Preserved lemons, bridging the lemon gap.

Oh no, there’s a chook in my kitchen, again! Mischa has been carting a red chook into my kitchen since she was 5 years old. At the old house, she used to sit on a garden swing with Hermione and put the chook to sleep. The red chook is always called Hermione, even though we don’t usually name our hens, and there have been at least six generations of ‘Hermiones’ since that first one. The conversation usually goes like this.

“Please take that chook out of the kitchen, Mischa.”

“But it’s Hermione”, said in a child- like voice, even though Mischa is now almost 20!

That’s what I like about my kitchen, the mad stuff. The other rooms of the house are dull and lifeless, sedentary rooms dedicated to kitchen recovery.

Mischa and Hermione.
Mischa and Hermione no. 7

Thanks Liz at Good Things, for hosting this monthly roundup. If you have ever thought about blogging, the monthly IMK is a good place to start. Most of my bread inspiration and support has come from friends found in this forum.

In My Kitchen, November 2014

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Kitchens, more than any other room in the house, have stories to tell. My kitchen isn’t very old: it was built in the early 1990s by my good friend Ian, a teacher with whom I worked for 10 years. I don’t know how he did it: he had no previous construction experience and managed to build this house, its kitchen and all the fittings, on weekends, holidays and after work.

We acquired the house in November 5 years ago, after living in temporary accommodation, sheds and house sits for around 10 months. I bought this house because I knew how well it was built: home builders often over build. Being made of mud brick, it¬†reminded me of my old ‘muddy’ house where I lived for 30 years. The stars were aligned. He was selling, I was homeless. A perfect match.OLYMPUS DIGITAL CAMERA

In My Kitchen, which was Ian’s kitchen, the benches are generous and too high for me. He is over 6 feet tall and did much of the cooking: I am ‘vertically challenged’ at 5′ 2, and as a dear friend just reminded me, shrinking! ¬†Lower the benches, raise the floor or wear high heeled sneakers in my kitchen? Despite these benches , I love the kitchen and don’t plan to renovate: it is such a costly business.

OLYMPUS DIGITAL CAMERA Some of the pine board walls may need whitening and I did replace the stove with a new Ilve.  I love the Pizza function and the extraordinary heat for making bread. Most of the other functions are untried as I tend to always use the fan forced setting.


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In my kitchen I make pizza once a week. This one is topped with onion confit, white anchovies, olives and fresh oregano.

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In my kitchen I make bread, thanks to the mentoring of Celia, host of¬†this monthly event¬†at Fig Jam and Lime Cordial. I ¬†have finally found the perfect bread for us. It’s an offspring of a few different recipes that came my way. ¬†We call this bread ‘son of Craig’. It contains a mixture of white flour, wholemeal flour, rye flour and linseed meal and remains moist and fresh for days. Some days it is perfect: other days, it over proves when I get distracted.¬†

Son of Craig
Son of Craig

In my kitchen, the meals are simple. Pasta and soups are made with garden produce and a few pantry staples.  Lentils, chick peas, borlotti beans and pasta are sometimes garnished with a smoked trout or fetta, oil and Parmigiano.

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My Kitchen isn’t ‘House and Garden’: it is often messy and cluttered. It’s warm in winter and cool in summer. And now, after five years, it feels like hearth and home.¬†It works hard for me and¬†I am grateful and satisfied with its flaws and its assets, and I thank the builder and his wife.

A simple middle eastern lunch at casa mia.
A simple middle eastern lunch for the family.

 

In My Kitchen, September 2014.

OLYMPUS DIGITAL CAMERAIn My Kitchen this month I am listening to the music of ¬†Jiang Yang Zhuo Ma.¬† I can’t start the day without her deep voiced Tibetan ballads stirring my spirit. With a cup of tea in hand, the first of many, I drift away and travel back through Szechuan Province in China. Then the kitchen business day begins.

OLYMPUS DIGITAL CAMERAIn keeping with the Chinese theme, we have some very good Chinese tea, gifts from our dear friends in Chengdu. It tastes of Spring and flowers. The tea shops in China are surprisingly beautiful. Some teas cost a fortune.

OLYMPUS DIGITAL CAMERAOn our road trip through the north of Szechuan Province, we visited a Szechuan pepper oil factory.  Back in Melbourne, I immediately sourced a bottle ( sadly not from the same factory). Used like sesame oil, it provides a deep, peppery finish to MaPo Dofu or drizzled over stir fried wongbok cabbage, for example.

Sechuan Pepper oil
Szechuan Pepper oil

I have a slight obsession with these vintage floral tin plates from China. Produced during the period of the Cultural revolution ( 1970s), they have become quite rare. I use them as prep plates, or as trays to cart things outside, or to collect, then wash, greens from the garden.OLYMPUS DIGITAL CAMERA

I also have a big pile of these Chinese fish patterned bowls as I am sure many others do. They are economical and handy for one bowl meals.

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I found this Chinese thermos in Labuan Bajo, Flores, Indonesia in the hardware store for $6.00. I had to buy it, even though it meant lugging it back to Sanur, Bali, before heading home to Australia. I fill it up in the morning and drink tea the Chinese way, topping up the same leaves.

OLYMPUS DIGITAL CAMERAMr Tranquillo likes a beer after work and this is his current drop of choice, Tsingtao of course.

OLYMPUS DIGITAL CAMERAI always keep a kitchen Buddha nearby to help with the day. ¬†My Chinese kitchen sits very comfortably within my Australian kitchen, alongside the Italian cuisine, when I’m not cooking Turkish. Thanks to Celia from Fig Jam and Lime Cordial for hosting the ‘In My Kitchen’ monthly, thus allowing me to expose my love of China. Visit Celia’s site and open the many links to worldwide kitchens.

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